Treacle Bread Recipes

Steps:

• 1. Pre-heat oven to 200c/400f.ligth dust a flat baking sheet with flour. Leave the tin of treacle in a bowl of warm water for a few minutes, this will help soften treacle and make it easier to spoon out of tin. Heat the treacle and butter milk in a low heat just slightly warm .
• 2. Mix all dry ingredients together in a bowl. Add sufficient liquid to mix ,to a soft dough then onto a floured surface and lighting knead. Shape into a round circle, place onto the flat baking sheet and make a cross on top of dough with a knife.
• 3. Place into pre-heated oven and bake for about 40 minutes. Treacle bread is a traditional Irish favourite. When baked the bread will have a hallow sound if trapped on the base. cool on wire tray for 5 minutes.
• 4. Then get a clean ,dry tea towel and wrap the treacle bread up in it, this will help to give a softer crust on your bread..
• 5. NOTE= when completely cooled serve with a spread of butter and a cup of tea....:)

Steps:

• Butter two 8 1/2-by-4 1/2-inch loaf pans. Dust with all-purpose flour, tapping out excess.
• In a small saucepan, combine molasses, 1 cup water, and cider. Heat over medium, just until mixture reaches warm room temperature. Sprinkle yeast over top and let stand until yeast is bubbly, about 5 minutes.
• Combine flours and salt in the bowl of an electric mixer fitted with a paddle attachment. Beat to combine. Add the yeast mixture and beat on medium until well combined, 2 to 3 minutes. Cover with plastic and place in a warm spot until doubled in size, about 1 1/2 hours.
• Divide dough between prepared pans. Drape with plastic wrap and let stand until doubled in size, about 1 hour more. Meanwhile, preheat oven to 350 degrees with a baking sheet on lower rack.
• Transfer loaves to oven, being careful not to deflate. Bake 30 minutes. Remove bread from pans and place on preheated baking sheet. Continue baking until hollow-sounding when tapped on bottom and an instant-read thermometer reads 190 to 200 degrees, about 30 minutes more. Transfer to wire racks to cool completely. Loaves will keep in an airtight container at room temperature for up to 3 days.

Steps:

• Preheat oven to 375ºF. Line a baking sheet with parchment paper.
• Combine all-purpose flour, whole wheat flour, baking soda, salt and ginger in a large bowl; mix well.
• In a small bowl, combine buttermilk and molasses; mix well. Stir buttermilk mixture into the flour mixture. Add additional buttermilk by tablespoonfuls if needed to make dry, rough dough. Transfer dough to floured surface; knead 8 to 10 times or just until smooth (do not overknead). Shape dough into a round loaf about 1-1/2" thick. Transfer to prepared baking sheet.
• Use floured knife to cut halfway through dough, scoring into quarters (called "farls" in Ireland). Sprinkle top of dough with additional flour, if desired.
• Bake about 35 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool slightly. Serve warm. Note: Bread can be sliced or pulled apart into farls.

Steps:

• Heat the molasses and milk together.
• Mix all dry ingredients together: add liquid until a soft dough is achieved.
• With floured hands, shape into a round cake about 1 1/2 inches thick.
• Cut into farls (quarters), put on a floured baking sheet and bake at 400oF for 40 minutes.

Steps:

• Heat oven to 200C/180C fan/gas 6 and grease a baking sheet. Put the flours, oats, bicarb and 1 tsp salt in a large bowl and stir to combine. Tip the yogurt into a jug, add enough water to make it up to 400ml and mix well. Stir the treacle and honey into the yogurt mixture until they dissolve. Pour onto the dry ingredients and stir with a round-bladed knife until you have a soft, sticky dough.
• Tip onto a lightly floured surface and lightly form the dough into a round. Lift onto the baking sheet, cut a deep cross in the dough and sprinkle with oats. Bake for 30 mins or until the crust is golden and the loaf sounds hollow when tapped underneath. Soda bread should be eaten the same day, or toasted the next.